“The Lost Cuisines of California” by Richard Foss
The Culinary Historians of San Diego present “The Lost Cuisines of California” featuring Richard Foss, who will address the question of why none of the cooking techniques or popular dishes of the first people of the California or Mission people survive, and how did the introduction of agriculture change their lives?
What delicacies did the pleasure-loving Dons enjoy in their haciendas, and why did their cuisine die out so quickly after the USA annexed the territory?
Join us at 10:30am-noon on Saturday, February 19, 2022, for this LIVE public lecture in the Shiley Event Suite, downtown San Diego Central Public Library. This in-person event is free and open to the public. The library currently limits attendance to 50% capacity, and all in attendance are required to wear masks.
10:30am – 12:00pm
Saturday, February 19, 2022
Darlene Shiley Event Suite
San Diego Public Library
330 Park Boulevard, ninth floor
San Diego, CA 92101
We are holding our public meetings LIVE at the Downtown San Diego Central Public Library. Although no longer required, the library currently suggests all in attendance to wear masks.
About Richard Foss
Richard Foss has been writing professionally since 1986, when he started reviewing restaurants for a Los Angeles newspaper. He has contributed to more than 40 publications, taught “500 Years of American Food” and “American Fermented” at Osher Institute/UCLA Extension, and is a Culinary Historians of Southern California board member.
His books include Rum: A Global History, and Food in the Air and Space. Foss is currently working on a history of immigrant cuisines in California in conjunction with a museum exhibition he is curating at the Autry Museum of the American West.
JOIN | RENEW | DONATE | SPONSOR
To bring these speakers to San Diego, CHSD relies on funds from donations and membership dues from people like you! Your contribution helps to continue providing these free educational programs. Please visit chsandiego.org to join, renew your membership, or donate. Foodservice industry and corporate sponsorships are available. Contact us for details. Thank you!
Join or Renew at:
For Sponsorships, Contact:
Richard FossAuthor, Speaker
Richard Foss has been writing professionally since 1986, when he started reviewing restaurants for a Los Angeles newspaper. He has contributed to over forty different publications, including the Encyclopedia of World Food Cultures and Oxford Companion to Sweets. Richard has taught culinary history in extension programs, done lecture tours in the US, Australia and New Zealand, been a culinary consultant for museums, and is a member of the board of the Culinary Historians of Southern California. His book on the history of rum, Rum: A Global History, was published in 2012. Food in the Air and Space was released in 2014. He is the Executive Director of Collage: A Place for Art and Culture, a nonprofit arts center located in San Pedro, California.